McSweeney P.L.H. (ed.) Cheese Problems Solved

Woodhead Publishing Limited and CRC Press LLC, 2007. — 408 p.The objective of this book is to provide practical knowledge about cheese and problems which occur during its manufacture in a unique question-and-answer format which will allow cheesemakers to find information quickly. Because many of the issues dealt with in this book are complex, it is often possible to provide only an overview of the topic and to highlight its main points. In the case of some entries, the objective is to start the reader thinking along the right lines; cheesemakers will require further information before being confident of the solution to a particular problem. Hence, most entries contain a list of Further reading to which the reader is directed for more detailed information on the problem being discussed. In addition, there are relatively few simple cause-and-effect relationships in cheese, and varying one factor often causes changes to numerous other parameters in the cheese. Because of this and to avoid overlap between certain questions, each entry contains cross-references which direct the reader to other entries containing information of relevance to the topic being discussed. This book presupposes the level of knowledge of dairy chemistry and cheese science and technology that would be common among people working in the dairy industry. Hence, there is little discussion of cheesemaking technology or science beyond that essential for the topic under consideration. There follows a list of texts on cheese science and technology and dairy chemistry to which the reader is directed to learn more about the science and technology underpinning cheese manufacture.